Spiced Paneer & Eggplant Pakora - cooking recipe

Ingredients

1 None eggplant, cut into 1-inch pieces
2 tbsp vegetable oil
1 tbsp cumin seeds
2 cups chickpea flour (besan)
1 tbsp ground coriander
2 tsp garam masala
7 oz paneer cheese, cut into 1-inch pieces
None None Vegetable oil, for deep-frying
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh cilantro leaves
1/2 cup flaked coconut
2 None green onions, coarsely chopped
1 None fresh long green chili pepper, coarsely chopped
2 tbsp lime juice
1 tsp ground cumin

Preparation

Preheat the oven to 400\u00b0F. Line a roasting pan with parchment paper. Combine the eggplant, oil and cumin seeds in the roasting pan and season. Roast for 30 mins, stirring halfway through the cooking time or until golden.
Meanwhile, for the coconut mint chutney, process 1/2 cup water, mint and cilantro leaves, coconut, green onions, chili pepper, lime juice and cumin until smooth. Season to taste. (Makes about 1 1/2 cups.)
For the batter, whisk the chickpea flour, ground coriander and garam masala in a large bowl to combine. Whisk in 1 1/2 cups water until just combined. Season. Stir in the eggplant and paneer.
Fill a large saucepan one-third full with oil and heat to 350\u00b0F (or until a cube of bread browns in 10 seconds). Deep-fry individual pieces of eggplant and paneer, in three batches, allowing the excess batter to drain off before adding to the oil, for 3 mins, turning halfway through the cooking, or until golden. Remove with a slotted spoon and drain on paper towels. Season with salt.
Serve the fritters with chutney.